method

1. Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes.

2. Heat the butter with the olive oil in a large frying pan. Stir in the carrots and shiitake mushrooms; fry for 2 minutes. Add the courgettes and peas and stir-fry until the courgettes are cooked, but still crisp. Season with salt and pepper.

3. Meanwhile, cook the noodles in a large saucepan of boiling water until just tender. Drain the noodles well and tip them into a bowl. Add the vegetables and toss to mix.

4. Sprinkle over the fresh herbs I and season to taste. If using the Parmesan cheese, grate or shave it over the top. Toss lightly and serve.